Grain Festival – ‘Bread from the Earth’

July 14 – 15, 2011

Join us to share knowledge and skills to revitalize ancient Jewish traditions of grains and artisan bread.

More information at

July 14 – Growing Local Grains

UMass Crops, Animal, Research & Education Farm, 89-91 River Rd, north of 116, South Deerfield MA (Exit 24 on I-91)

8:50 – Welcome: E. Rogosa & R. Hazzard 9:00 Why Grow Landraces; the Value of Biodiversity

Glenn Roberts,

9:45 – Breeding Wheat for Local Farms and Community Vitality

Guidelines to breed under organic management, using selection criteria, mixtures, weed competition, seeding rates and capacity to adapt to weather, community systems for local grains. Dean Spaner, organic wheat breeder, University of Alberta, Canada

10:30 – Building a Local Grain System

Discussion on the work in Vermont and Maine in local production with a focus on organic fertility management and grain quality. Heather Darby, University of Vermont, Ellen Mallory, Organic Bread Wheat Project, Maine Extension

11:15 5,000 Years of Bread: Biodiversity, Climate Resilience and Culinary Arts

An overview of the agrobiodiversity and culinary versatility of small grains with guidelines for breeding, seed-saving and culinary creativity. Abdullah Jaradat, USDA-ARS

12:00 Lunch

1:00 – Field Tour of

Heritage Wheat Trials with Eli Rogosa

Afternoon Sessions

1:40 – Growing Grains for Malt

Cultivating barley for malt, the malting process, building market partnerships. Andrea and Christian Stanley, Valley Malt

1:40 Bakers Circle:

Baking with Local Grain: Challenges and Opportunities, John Melquist, Trukenbrod & Ben Lester, Wheatberry

2:30 – Large-scale Growers Circle –

Harvesting, Processing and Storing

Jacob L’Etoile, Four Star Farm, Alan Zuchowsky

2:30 Small-Scale Growers Circle –

Grain Production and Equipment

Tevis Robertson-Goldberg, Crabapple Farm

3:30 p.m. (Part 2) – 5,000 Years of Bread:

Restoring Wheat Biodiversity

Restoring landrace grains, breeding and artisan cuisine, Abdullah Jaradat

3:30 Product Development, Packaging,

Food Writing and Market Partnerships

Margaret Christie, CISA, June Russell – New York City Green Market

4:30 Refreshments and Networking

July 15 – Community Grain Festival

Colrain Seed Farm, 400 Adamsville Road, Colrain, MA 01340

9:00 – Tour of Colrain Seed Farm Cr Lawn,

9:30 – How to Build, Bake and Cook in a Wood-fired Brick Oven

Discover the history of wood-fired ovens and how to construct a traditional Pompeii-type brick oven. Learn how to bake, roast, broil and slow-cook. David Neufeld,

11:00 Restoring Biodiversity, Community Bread and Grain Traditions

Abdullah Jaradat, Michael Jubinsky, Dean Spaner, Eli Rogosa

12:00 Potluck Lunch

1:00 Informal Networking or Swimming in the River

1:30 Artisan Bread Baking with Einkorn and Heritage Grains

Basic arts of artisan baking in a wood-fired oven; mixing, kneading, shaping, scoring and baking in a wood-fired oven with modern, heritage and ancient grains. Learn how to combine the unique qualities of each flour and flavor for creative baking. Michael Jubinsky,

4:30 Community Circle: Bring your Bread, Recipes and Family Traditions to Share

6:00 Potluck Dinner Blessings and Song with Rabbi Andrea Cohen-Keiner

* Directions to Seed Farm: 91 N, Exit 26, West on RT 2, Right after Hager’s Farmers Market onto Shelburne-Colrain Rd (to 112 North, Jacksonville, VT), after 5 miles turn LEFT at Main Rd (Enter Here), less than a mile take first RIGHT onto Foundry Village Rd, RIGHT at Yield onto Adamsville Rd, Seed Farm at 400 Adamville Rd. on left side

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